# What You'll Need:
→ Banana Bread Base
01 - 2 large ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 ½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon salt
→ Cream Cheese Filling
10 - 8 oz cream cheese, softened
11 - ¼ cup granulated sugar
12 - 1 large egg
13 - ½ teaspoon vanilla extract
→ Cinnamon Sugar Swirl
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper, allowing overhang on sides for easy removal after baking.
02 - Mash peeled bananas in large bowl until smooth. Add melted butter, brown sugar, eggs, and vanilla extract. Whisk until fully incorporated and mixture is uniform.
03 - In separate medium bowl, sift together flour, baking soda, ground cinnamon, and salt. Whisk briefly to ensure even distribution of leavening agents and spices.
04 - Fold dry ingredients into banana mixture using rubber spatula. Mix just until flour disappears—batter should remain slightly thick and lumpy. Avoid overmixing to prevent dense texture.
05 - Beat softened cream cheese with granulated sugar, egg, and vanilla extract using electric mixer or whisk until completely smooth and creamy, about 2 minutes. Set aside.
06 - Combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon in small bowl. Stir until evenly blended. Set aside for layering.
07 - Spread exactly half of banana batter evenly across bottom of prepared pan. Sprinkle with half of cinnamon sugar mixture, creating an even layer.
08 - Carefully spread cream cheese filling over first batter layer, reaching edges of pan. Maintain even thickness to prevent uneven baking.
09 - Top with remaining banana batter, spreading gently to cover cream cheese completely. Sprinkle remaining cinnamon sugar over surface in even layer.
10 - Bake for 50–60 minutes until golden brown and toothpick inserted into center comes out with moist crumbs but not wet batter. If top browns too quickly, tent with foil after 40 minutes.
11 - Let loaf cool in pan for 10 minutes. Using parchment overhang, lift bread from pan and transfer to wire rack. Cool completely before slicing to ensure clean cuts and proper texture development.
